"My final, considered judgment is that the hardy bulb blesses and ennobles everything it touches - with the possible exception of ice cream and pie." -Angelo Pellegrin

The refrigerator light goes on...

OK, it's garlic and it's for your sandwich. It seems so simple but there is a perfect blend of rich garlic flavor, umami and slight saltiness from the parmesan and sweetness from the honey. It takes just a bit to make your sandwich amazing.

The Garlic Roaster

I couldn't live without this utensil. The best ones are made of clayand have a glazed dish so that the oil won't absorb into the clay. They're cheap: ten or fifteen dollars at most and they also come in single bulb sizes. the one I use allows me to roast about four heads at once. Roasted garlic keeps about a week if you put it in a tightly sealed glass container or a zipper bag.

If you don’t want to spring for a roaster, using a sauce pan that has a thick bottom will work fine. I reduce the heat in the oven by about 25°, depending on the thickness of the pan.

Roasted Garlic Sandwich Spread

Servings = 6 | Serving size =1 Tablespoon sauce

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and will keep for about a week in the refrigerator. Keep it in a tightly sealed container so that foods around it do not pick up a garlic flavor. Note that cooking time does not include chilling time.

1

head garlic

2 Tbsp

extra virgin olive oil (divided)

1 ounce

Parmigiano-Reggiano (grated)

1/2 tsp

honey

Preheat the oven to 325°F.

Cut the stem end off of the bulb of garlic.

Place 1 teaspoon of olive oil in a small sauce pan with a lid.

Place the garlic in the pan cut side down.

Cover and place in the oven for 40 minutes. Remove and let cool.

Peel the garlic and place in a blender or mini-chopper with the remaining olive oil, parmesan and honey.